Balsamic Caprese Grilled Flank Steak

Name: Balsamic Caprese Grilled Flank Steak
Prep time: 10 min
Cook time: PT-482874H16M33S
Total time: PT-482874H16M33S
Cuisine: Italian-American
Ingredients: 1 lb flank steak; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; Salt and pepper, to taste; 1 cup cherry tomatoes, halved; 1 cup fresh mozzarella balls (bocconcini), halved; 1/4 cup fresh basil leaves, chopped; 1 tablespoon balsamic glaze (for drizzling)

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Balsamic Caprese Grilled Flank Steak a Juicy, flavorful grilled flank steak meets the fresh, vibrant taste of a classic Caprese salad in this delicious recipe. Topped with cherry tomatoes, mozzarella, basil, and a drizzle of balsamic glaze, this dish is perfect for a summer cookout or an elegant yet easy weeknight meal.

Why I Love This Recipe

I love how this recipe brings together the rich, smoky taste of grilled steak with the bright and refreshing flavors of a Caprese salad. The balsamic glaze adds just the right amount of sweetness and tang, making every bite irresistible. Plus, it’s quick to prepare, making it a great option when I want something impressive without spending hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon Dijon mustard

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), halved

1/4 cup fresh basil leaves, chopped

1 tablespoon balsamic glaze (for drizzling)

Directions

Prepare the Marinade:

I start by whisking together olive oil, minced garlic, Dijon mustard, salt, and pepper in a bowl.

Marinate the Steak:

I place the flank steak in a resealable bag or shallow dish, then pour the marinade over it, ensuring it’s evenly coated. After sealing the bag or covering the dish, I let it marinate in the refrigerator for at least an hour, but no more than four.

Preheat the Grill:

I heat the grill to medium-high, ensuring it’s hot and ready before adding the steak.

Grill the Steak:

Once the steak is out of the marinade, I let any excess drip off before placing it on the grill. I cook it for about 5-7 minutes per side, depending on my preferred doneness. I use a meat thermometer to check for 130°F for medium-rare or 140°F for medium.

Rest and Slice:

I transfer the steak to a cutting board and let it rest for about 5 minutes before slicing it thinly against the grain to keep it tender.

Prepare the Caprese Topping:

While the steak rests, I mix the halved cherry tomatoes, mozzarella balls, and chopped basil in a bowl.

Serve:

I arrange the sliced steak on a serving platter, top it with the fresh Caprese mixture, and drizzle everything with balsamic glaze before serving.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 10-14 minutes

Total Time: 15-20 minutes

Servings: 4

Calories: ~350 per serving

Variations

Add Avocado: I sometimes mix diced avocado into the Caprese topping for a creamy texture.

Use a Different Cheese: If I don’t have mozzarella, I substitute it with feta or burrata for a twist.

Try a Different Protein: This recipe works well with grilled chicken or even salmon if I’m in the mood for something different.

Spice It Up: A pinch of red pepper flakes in the marinade gives the steak a slight kick.

Extra Balsamic Flavor: Marinating the tomatoes in balsamic vinegar before adding them to the topping enhances the flavor.

Storage/Reheating

Storage: I store leftover steak in an airtight container in the refrigerator for up to 3 days. The Caprese topping should be stored separately to keep it fresh.

Reheating: I reheat the steak gently in a skillet over medium heat or in the oven at 300°F for a few minutes to prevent it from drying out. Microwaving is an option, but I do it in short bursts to avoid overcooking.

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FAQs

How do I know when flank steak is done?

I use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Can I make this without a grill?

Yes, I can sear the steak in a hot cast-iron skillet or grill pan on the stovetop and finish it in a 400°F oven for a few minutes.

What’s the best way to slice flank steak?

I always slice it thinly against the grain to ensure it’s tender and easy to chew.

Can I make this ahead of time?

I can marinate the steak up to a day in advance and chop the Caprese ingredients ahead of time, but I prefer grilling the steak fresh for the best flavor.

What can I serve with this dish?

I like serving it with grilled vegetables, a simple green salad, or a side of garlic bread.

Conclusion

This Balsamic Caprese Grilled Flank Steak is the perfect combination of bold, savory flavors and fresh, vibrant ingredients. Whether for a special dinner or a quick weeknight meal, it’s a recipe I keep coming back to. The simplicity of the marinade and the freshness of the Caprese topping make it a guaranteed crowd-pleaser.

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